Ready… Steady… Bake…

Cut a length of baking parchment long enough to give ‘handles’ at each end of the tin - this will help you get the pie out later! Continue to grease and line the rest of the tin as usual.

For the pork layer... place the sausagemeat, bacon, 150g ham, mace and black pepper into a food processor, blendto a coarse chop. Remove blade then stir in the parsley and remaining ham. Divide the pork mix into 2, add half to the bottom of the pastry tin.

For the pastry... gently heat the milk, lard, salt and water in a saucepan until the lard melts. Remove from the heat then pour into a mixing bowl, add the flour then stir to form a paste.

Knead the pastry into a ball, divide into 3. Wrap 1 section in a tea towel to keep warm then roll out the rest of thepastry, onto a floured surface, until 5mm thick or long enough to cover the base and sides of the tin. Leave a little hanging over the edges for the lid to join.

Preheat your oven to 200ºC / 180ºC Fan / Gas Mark 6.

Layer the apricots over the pork, pressing down lightly with your fingertips.

Layer the chicken over the apricots.

For the stuffing... make the stuffing mix as per pack instructions, add the chopped prunes, stir then layer over the chicken whilst still warm.

Add the final layer of pork mix, pressing down lightly with your fingertips to as even and smooth as possible.

Roll out the set aside pastry for the lid, water the edges of the pastry in the tin then top with the lid, pressing down around the edges with your fingertips to give a fluted effect.

Cut 2 slits in the top of the pie then glaze with the beaten egg.

Bake in the centre of your preheated oven for 1 hour then reduce the heat (180ºC / 160ºC Fan / Gas Mark 4) for a further 1 hour. Test to ensure cooked throughout with a temperature gauge (to 85ºC) or place a skewer in the middle to ensure piping hot.

Transfer to a wire cooling rack, leaving in the tin until cool, then lift out with the baking parchment handles, slice and serve.